The Times is calling the Acorn House “the most important restaurant to open in London in the past 200 years.” The new restaurant, located at 39 Swinton Street in King’s Cross, is been called the first truly sustainable restaurant in London. The site has comprehensive policies on composting and recycling all waste as well as using local produce and ingredients. Additionally, the restaurant is known as a teaching facility, focussed on training future chefs in “eco-friendly” cuisine.
Sustainable restaurants are a rare thing. Most eating establishments produce an extreme amount of waste - organic and otherwise - and have no tools to properly dispose of it. Therefore, much of the waste ends up in skips that will eventually make their way to landfill. True, organic waste does decompose, although it may not happen as quickly as one might think. Alternative options to tossing organic waste into a skip include using an outside service to remove the waste or composting it on site.
According to the restaurant’s website: Acorn House composts and recycles all its waste, sources locally and seasonally grown ingredients, and purifies tap water to minimize glass usage and transport. In terms of its supply chain, the restaurant shuns industrial farming, favors organics and Fairtrade, uses boxes that can be sent back and reused by suppliers, and picks up and delivers produce in its biodiesel car. The restaurant has also initiated a program that will train local youths to become eco-aware chefs.”
To learn more, go to: acornhouserestaurant.com
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